Dessert

Rhubarb Bread Pudding - light version is for Dessert.

Rhubarb Bread Pudding - light version takes 20 minutes to prepare.

Rhubarb Bread Pudding - light version takes 50 minutes to cook.

Rhubarb Bread Pudding - light version makes 8 servings.

The ingredients for Rhubarb Bread Pudding - light version are:

8 slices whole wheat bread cubed
1.5 cups Nonfat milk
1 1/4 cups Egg substitute
1.2 tsp Cinnamon, ground
1/4 tsp Salt
2 cups diced Rhubarb
1/4 cups Chopped Walnuts
1/2 cup Sucralose (like Splenda)
2 Tbl Splenda Brown sugar blend

Here is how you make Rhubarb Bread Pudding - light version:

Preheat oven to 325F degrees.Toast bread, then cut into cubes. Place in 9x13 baking dish costed with cooking spray. Heat milk just to boiling point, then pour over bread cubes. Let stand for 15 min. Whisk together egg substitute, splenda, brown sugar blend, cinnamon, and salt. Stir in diced rhubarb. Pour over soaked bread and stir gently until evenly blended.Sprinkle walnuts over the top, bake for 50 min, until nicely browned on top. Let stand 10 min before serving. Serving Size: makes 8 squares Number of Servings: 8Recipe submitted by SparkPeople user PINGPONG6.

The nutritional information for Rhubarb Bread Pudding - light version is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 209.7

• Total Fat: 5.1 g
• Cholesterol: 1.3 mg
• Sodium: 329.7 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 3.7 g
• Protein: 10.1 g

The dietary needs meet for Rhubarb Bread Pudding - light version is Low Fat